Javier Bernardo Lopez ArzeGuy J. CollinFrançois-Xavier GarneauFrance-Ida JeanHélène Gagnon2026-03-222026-03-22200410.1080/10412905.2004.9698796https://doi.org/10.1080/10412905.2004.9698796https://andeanlibrary.org/handle/123456789/48289Citaciones: 22Abstract The chemical composition of the essential oil obtained from Artemisia copa growing in the high valley region of Bolivia, Province of Cochabamba, was determined by a combination of GC and GC/MS measurements. The main constituents were β-thujone (42%), chamazulene (6.5%) and a homoterpene (6.0%) as well as limonene (5%) and α-pinene (4.8%).enAsteraceaeLimoneneBotanyEssential oilArtemisiaChemical compositionChemistryBiologyarticle